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The Hirshon Smoked Chilean Chili Pepper Spice Mix - Merkén Especial

The Hirshon Smoked Chilean Chili Pepper Spice Mix – Merkén Especial

  • Total Time: 0 hours


  • 8 1/2 tsp. dried seeded cacho de cabra pepper flakes
  • 2 1/2 tsp. Jane’s Krazy Salt
  • 1 tsp. coriander seeds


  1. If the peppers are leathery they need to be crisped a bit. To grind them properly, place them on a baking sheet and put them in a 350º degree oven. Immediately turn the heat off and let the peppers sit in the oven a few minutes, then remove them from the oven and let them cool on the baking sheet.
  2. Toast the coriander seeds in a dry skillet until fragrant.
  3. Grind the salt and coriander seed together in a spice mill (coffee grinder) until fairly finely textured. Crumble the peppers into the mill and grind the mixture to whatever consistency you desire. I like it to be between fine and coarse, with pepper flakes and small pieces of coriander still visible.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 16.81 kcal
  • Sugar: 0.04 g
  • Sodium: 15.38 mg
  • Fat: 0.28 g
  • Saturated Fat: 0.09 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 4.19 g
  • Fiber: 1.75 g
  • Protein: 0.7 g
  • Cholesterol: 0.0 mg

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